Peach Cobbler Pound Cake
Enjoy the best of two summer desserts in one: peach cobbler pound cake. You’ll love every bite of this Bundt cake, from the tasty base to the sweet, beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches; I won’t judge!
The thing I love most about fruity cakes is the real ingredients. I like making my cakes from scratch because I can control the quality of the ingredients and adjust them to my preference. But more than that, I get to play around with real fruit, chocolate, and every mouthwatering flavor you can think of!
My friends adore this dessert, especially for a refreshing summer tea. The best part is that you can serve this deliciousness whether or not the fruit is in season.
Why Put Peach Cobbler and Pound Cake Together
Peach cobbler and pound cake together make a truly decadent dessert. Imagine an already deliciously buttery-flavored pound cake turned into a peachy upside-down cake with an old-fashioned peach cobbler. Juicy peaches and pie spices added to an already melt-in-your-mouth pound cake create heaven on a cake plate. Besides, both cobblers and pound cakes are super simple for a quick, easy, and drool-worthy dessert.
Using Canned and Frozen Peaches
This delicious recipe is just as delectable with canned peaches, especially after peach season has become just a memory. In fact, canned peaches tend to be softer and sweeter than fresh ones. So go ahead, use your favorite canned peach brand. However, remember to use a comparable amount of peaches and drain them well so the excess syrup doesn’t lead to a gooey peach cobbler.
Frozen peaches are an even better choice because they taste most like fresh peaches. Sometimes, frozen is actually better than fresh because they’re frozen at the peak of ripeness before they’ve been stored in crates and shipped. That makes this incredible dessert a year-round pleasure!
How to Make Peach Cobbler Pound Cake
Peach Cobbler
- Peel and slice the peaches. (Photos 1-2)
- Cinnamon Sugar – Combine brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle half the sugar mixture on the peaches, then the melted butter and bourbon. (Photo 3)
- Grease a large tube or Bundt pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer. Then, layer half the cinnamon sugar, vanilla, and bourbon and set aside. (Photo 4)
Make the Pound Cake
- The Batter – Cream the butter and sugar at high speed in a stand mixer until it’s fluffy and looks white (3-5 minutes). A hand mixer also works well. (Photos 5-6)
- Add More – First, add cream cheese and continue mixing for two more minutes. Stir in the eggs one at a time, beating the mixture well between each addition. (Photo 7)
- Final Stretch – Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined, scraping down the sides of the mixing bowl. But please DO NOT overmix. (Photos 8-9)
Assembly
- Assemble – Spoon half the batter over the peach slices and spread it with a spatula. Then, layer the remaining peaches on the batter, sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter. (Photos 10-13)
- Bake – Tap the pan on the work surface to eliminate large air bubbles. Then, place it on a baking tray just in case it bubbles over. Bake at 300℉ (150℃) until a tester inserted into the center comes out clean.
- Cool – Transfer the cake to a plate and let it cool. (Photo 14)
- Icing – Whisk confectioners’ sugar, vanilla extract, and milk. Add a few drops of milk as needed to make the glaze smooth and pourable.
- Drizzle as much as you like over the cake with a fork or spoon. Slice, serve, and enjoy.
Recipe Variations
- Opt for gluten-free flour to enjoy this delicious peach cobbler pound cake despite gluten allergies.
- If you love maple syrup’s sweet and silky flavor, replace the vanilla extract with maple syrup extract.
- You don’t have to stick with only using peaches. Pick your favorite fruits (blueberries, apples, strawberries, etc.) for summer-worthy cobbler pound cake.
- Switch out the pound cake recipe to experience new transcending combinations. Try peach cobbler with sour cream pound cake or Southern pound cake. Or mix it up even more by adding peaches to spice cake for a fruity sheet cake delight.
Tips and Tricks
- Ripe peaches are the best option for this recipe as they are juicier, sweeter, and easier to handle.
- Room temperature ingredients mix better and provide the right volume to ensure your peach cobbler pound cake turns out just how you want it.
- Instead of using a measuring cup to extract the flour from the bag, spoon it into a measuring cup. That keeps the flour from compacting and affecting the amount.
Make-Ahead and Storage Instructions
The cake is even better after it cools to room temperature. So feel free to make it a day or two ahead and enjoy a stress-free treat with guests. Store it at room temperature on a covered cake plate if serving the next day.
A thick slice of room-temperature peach cobbler pound cake topped off with some homemade whipped cream. If you must refrigerate the cake, make sure you’ve placed it in a sealed, airtight container. It should stay fresh for a week.
Pound cakes are an excellent choice for the freezer. You can freeze it whole or slice it and freeze individual serving sizes. Thaw in the fridge overnight, and you’re good to go. For the surprise guest, heat it in the microwave for a few seconds and enjoy it with a hot cup of coffee.
To freeze, allow the cake to cool completely, and then wrap it in plastic wrap twice, followed by aluminum foil. It should keep well for 4-6 months. Have you ever eaten frozen pound cake? It tastes like you’re eating ice cream.
FAQs
Skin the peach using a paring knife. A ripe peach peels easily by hand. Slice from top to bottom on the peach’s natural line—the dent makes the fruit look like a little booty. (Another option is to blanch the peaches, and the skin slides off.)
Separate each half by hand, and the pit should naturally pop out. If not, carefully scoop it out with a spoon. Slice each half lengthwise, about a quarter of an inch thick.
After baking, let the cake cool for at least ten minutes so it comes out of the pan without falling apart. After you take the cake out, place it on a wire rack to cool completely (about 3 hours) before drizzling the glaze.
Yes! Place the fruit in the bag, lightly roll down the opening, and leave it for 24 hours. The trapped oxygen speeds up the ripening process.
Yes, you can overbeat a pound cake. I’ve done it, and it didn’t ruin it. But it was extremely fluffy and didn’t hold together as well as if I had stopped on time.
Menu Ideas for Peach Cobbler Pound Cake
This peach cobbler pound cake recipe is a tried-and-true Southern classic. So after a rich Southern meal, whether fried chicken or meatloaf, it’s the Immaculate dessert.
For the grand finale, serve your peach cobbler pound cake with a generous scoop of vanilla ice cream or a hearty dollop of whipped cream. A warm cup of ginger tea also pairs wonderfully with this cake recipe.
More Fabulous Pound Cake Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”qssD2Zfv” upload-date=”2022-08-29T19:50:22.000Z” name=”PEACH COBBLER POUND CAKE.mp4″ description=”Enjoy the tasty goodness of a Peach Cobbler in a soft and chunky pound cake baked to decadent perfection. You’ll surely love every bite of this bundt cake, from the tasty base up to the sweet, beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches! ” player-type=”collapse” override-embed=”false”]
This blog post was originally published in March 2021 and has been updated with additional tips, new photos, and a video.
Peach Cobbler Pound Cake
Ingredients
Cinnamon Cobbler Mixture
- ½ cup (108g) brown sugar
- 1 tablespoon (8g) cinnamon
- ¼-½ teaspoon (.5-1g) nutmeg
- ¼ cup (57g) butter, melted
- 2 tablespoons (30ml) bourbon or rum
Pound Cake
- 8 ounces (227g) unsalted butter at room temperature
- 2 cups (400g) granulated sugar
- 8 ounces (227g) cream cheese at room temperature
- 5 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (7g) salt
- 1 tablespoon (15ml) vanilla extract
- ⅓ cup (80ml) milk
- 4 large peaches, cored and sliced
Vanilla Glaze
- 1 cup (120g) confectioner's sugar
- 1 teaspoon (5ml) vanilla extract
- 2-3 tablespoons (30-45ml) milk adjust to desired thickness
Instructions
- Preheat the oven to 300°F/150°C. Grease a large Bundt or tube pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer; set aside.
- In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle half the sugar mixture on the peach, followed by melted butter and bourbon. Cream the butter and sugar at high speed in a stand mixer or using a hand mixer until it’s fluffy and looks white, 3-5 minutes.
- Then add cream cheese and continue mixing for two more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined. DO NOT overmix. Scrape down the sides of the mixing bowl.
- Spoon half of the batter over the peach slices and spread it out with a spatula. Then layer the remaining peaches on the batter; sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter.
- Tap pans on the work surface to eliminate large air bubbles. To be on the safe side, place it on a baking tray just in case you have any spills.
- Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is baking, make the icing.
- Whisk together confectioners' sugar, vanilla extract, and milk, adding a few drops more milk as needed to make the glaze smooth and pourable.
- Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
Tips & Notes:
- How do you tell if your cake is done? One of the easiest ways is to use the toothpick method. Take one toothpick and jab it until you reach the middle. Pull it out and check if it comes out clean. If it does, it’s done!
- How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes often continue cooking even after they’re baked.
- Ripe or unripe peaches? Personally, I find using ripe peaches better for this recipe because they’re juicier, more flavorful, and easier to handle. Slicing and coring the fruit is also easier when it’s ripe.
- Speed up the ripening. All you need for this is a paper bag and your peaches. Place the fruit in the bag, lightly roll down the opening, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen the fruit quickly. NOTE: Once peaches ripen, use them as soon as possible (or freeze them until enough peaches are ripe to make cobbler).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This cake turned out wonderful.
Awesome! Thank you for the feedback, Anna!
This is my favorite Bundt cake and I make it every year when my daughter’s peach tree goes wild in late August. I have received so many compliments and requests to share the recipe every time I bake this cake. Thank you for sharing your fabulous recipe
Ohhh, your daughter is lucky! I wish I had a peach tree too. Thank you for the feedback, Dina :)!
I love this recipe ! I made this peach cobbler pound cake for a friend of mines and last night I made it for my husband and today I made one for a coworker. I will be adding this cake to my other recipes for pound cake thank you so much for sharing your recipe .God bless you
I am so glad you love this cake, Yolandes :)!
This is excellent! Easy to make and delicious
Thank you:) I’m glad you loved it, and thanks for stopping by.
I’m going to make this
Fantastic!! You are in for a treat. Don’t forget to snap some pics for the ‘gram, and if you make any tweaks to the recipe, I’d love to hear about them. Happy cooking, and even happier eating!
Hello Imma, I am making this recipe today. It looks amazing. My question is this shelf stable or does it need to be refrigerated? Thank you!
Awesome! It’s shelf stable for a day or two. If you’re going to keep it around for more than that (or you’re in a hot climate), I’d keep it in the fridge or freezer.
I was excited to try this recipe however it is too much batter for a standard sized bundt pan. My cake baked over and took and additional 25 minutes. Still delicious though
Glad you liked it! 🙂
Hi Imma! This looks absolutely delicious. Will you please also list the ingredient measurements in the metric system too? That’d help a bunch. Thank you and can’t wait to try!
Thank you for catching that. I try to remember, but sometimes I forget. I have added metric measurements.
I want to make this cake next week. I have only canned peaches and I think they ought to work if I am careful with the juice and not let it thin out the batter. I will drain them well and the juice can help me make a delicious glaze for the cake. What do you think about this. I sure don’t want to mess up ingredients, since everything is so high these days. I love this site. I will be following for sure! I will let you know how the cake turns out.
I
Aww! Thank you so much for your love and support:) And sure go ahead and try this, I am sure you would love it:)
Hey! This recipe looks so good, im going to make it for a potluck this weekend. Would I be able to use frozen peach slices for this recipe?
Yes, you can. Frozen peaches work great for this recipe. And even better, they’re already sliced.❤️